Celebrate Diwali with these delicious home-made Jalebi!
AuthorRecipe adapted from Vahrehvah.com
100gms– 3.5 oz. maida or all purpose flour
30gms– 1 oz. cornflour
245gms– 1 cup yogurt
1tbspwarm vegetable oil
1pinchsaffron colouror red and yellow
More vegetable oil for frying
200gms– 1 cup sugar
120ml– ½ cup water
In a bowl, whisk well the yogurt, maida/all purpose flour and cornflour.
Add the food colour and the warm vegetable oil. Whisk until well combined. Your batter has to be the consistency of pancake batter.
Cover it with cling wrap and set it aside (at room temperature) for 24 hours to ferment.
The following day, make the syrup. Put the sugar, water and saffron in a pot and heat on the fire. Bring to a boil and let it simmer on a medium flame for 15 minutes or until the syrup starts to become sticky.
Add lemon juice and cardamom powder and mix well. Keep it aside (but keep it warm).
Heat some vegetable oil to deep fry your jalebi, but use a pan that is not very deep. This will help you give the jalebi a nice round shape. Also, make sure your oil is not too hot (or your jalebi will break) and not too cold (or you will end up with soggy jalebi). I find that heating it to 130°C to 140°C (265°F to 285°F) is the perfect temperature to make nice round shapes.
Whisk the fermented batter for a couple of minutes and then use it to fill a piping bag fitted with a plain 5 mm – 0.2 inches round tip (or a ketchup bottle).
Press the batter in the warm oil in a circular movement, increase the flame and fry till golden brown colour.
Remove the jalebi from the oil, drain them and immediately dip them in the warm sugar syrup for a minute.